Begin by halving the baby potatoes and placing them in a large pot. Fill the pot with water, ensuring the potatoes are submerged, and add 1 teaspoon of salt. Cover the pot and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-high and cook the potatoes until they are tender when pierced with a fork, about 7-8 minutes. Drain the potatoes using a colander.

While the potatoes are boiling, cook the bacon in a large skillet over medium heat until it turns brown and crispy. Remove the bacon from the skillet, leaving the flavorful bacon fat behind. You can drain the excess fat, but make sure to retain at least 2 tablespoons in the skillet for maximum flavor.

As the bacon cooks, dice the yellow onion. After the bacon is removed, add the diced onion to the skillet. Sauté over medium heat until the onion becomes soft and slightly caramelized.

Add the drained potatoes to the skillet with the onions. Stir briefly to coat the potatoes in the bacon fat, then allow them to cook undisturbed for a few minutes at a time, stirring occasionally, so they develop a golden-brown crust.

Once the potatoes are nicely browned, add the frozen green beans directly to the skillet. There's no need to thaw them beforehand. Continue cooking and stirring until the green beans are thoroughly heated.

Chop the cooked bacon and return it to the skillet along with the everything bagel seasoning. Mix everything together, taste, and adjust the seasoning with additional salt, pepper, or more bagel seasoning as desired. Serve the dish hot and enjoy!